Jerusalem Artichoke and Potato Chips with Mustard Salt
Crispy homemade chips made from both potatoes and Jerusalem artichokes, seasoned with a fragrant homemade mustard salt. Perfect as a gourmet snack or elegant side dish.
Ingredients
- •1 portion Mustard Salt
- •1 tablespoon yellow mustard seeds
- •1 tablespoon sea salt
- •4 cups Vegetable oil
- •⅔ pound waxy potatoes
- •⅔ pound Jerusalem artichokes
Cooking Instructions
- 1.
To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1-2 minutes or until fragrant. Place the mustard seeds and salt in a mortar and grind with a pestle until combined. Set aside.
2 min
- 2.
Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350°F on a deep-fry thermometer. Cook the potatoes, in batches, for 2-3 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3-4 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately.
15 min
